Cooking salmon on a plank over a live fire gives it a tasty smokey flavor. Cooked to perfection it’s then served with a garlic and dill infused butter sauce.
This simple pear dish cooked on a plank makes an easy but seductively sweet dessert. The use of a plank seems to somehow keep it moist and gives it a subtle smoke flavor.
The recipe uses cinnamon to sprinkle over the top but this can be substituted for off the shelf pumpkin spice or mixed spice.
Try experimenting with other fruits that are in season or available at you local market.
1 tablespoon cinnamon
1 tablespoon sugar
2 tablespoons butter
Clean the pears thine slice carefully downwards to create 6 even thickness slices.
Melt the butter.
Lay all the slices out then brush with the butter and sprinkle with the cinnamon and sugar. Flip the pears then repeat.
A cold or preheated plank may be used. Lay the pears out in a decorative fashion of your choice, such as in portion serves.
Place in a closed BBQ or smoker pre-heated to 300 degrees F (150 degrees C) for 35 minutes.
A cooler temperature may be used, it will just take longer. If using a smoked at a low temperature, it may be necessary to wrap part way cooking otherwise they can absorb too much smoke flavor.